Chicken And Fruit Kabobs With Mustard-Leek Sauce

Course : Curry
Serves: 4
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Ingredients:

1 pound chicken breast boneless and skinless
2 small bananas
3 medium peaches, pitted
3 medium plums, pitted
1 spray vegetable cooking spray
1 teaspoon curry powder
---mustard-leek sauce---
1 cup leeks -- chopped or green onions and tops
2 teaspoons olive or vegetable oil
1 cup chicken broth
3 tablespoons Dijon-style mustard
2 teaspoons distilled white vinegar
1/4 teaspoon curry powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water -- cold
2 tablespoons Nutrasweet
 

Preparation / Directions:

Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chicken and fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkle lightly with curry powder. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over. MUSTARD-LEEK SAUCE: Sauté leeks in oil until tender in a small saucepan. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling. Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in Nutrasweet. Makes about 1 1/2 cups.


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